Parmesan Eggplant with Nutritional Yeast

I’m pretty proud of the way these turned out and I hope you enjoy them. At first I was sad there weren’t more but then I realized, we’d already eaten twice what we should and if there were more, we’d still be eating!

Parmesan Eggplant Slices © Life By Jeanie 2012
The nutritional yeast adds a cheesy flavor that compliments the parmesan as well as provides a complete protein to the dish. If you aren’t familiar with nutritional yeast, it can be found at most health food stores or you could leave it out, but the eggplant would be sad.

To begin, slice the eggplant leaving some of the peel on – nutrition you know.  Then place in bowl and cover with milk.  The eggplant slices will float so weight them down with a plate or bowl.  None of my plates fit so I had to turn a bowl upside down, that’s just how things work for me.

 Combine the cornmeal, all-purpose flour and sea salt in a dish for dredging and set aside.

Now combine the parmesan cheese, nutritional yeast and chopped herbs in a separate bowl and set aside.

Working with one eggplant slice at a time, remove from milk; let excess milk drain and dredge in the cornmeal mixture.  Use one hand for the taking the eggplant out of the milk and the other for dredging.  Try to keep the dry hand away from the milk, use a spoon to push some of the cornmeal mixture onto the eggplant before touching with the dry hand if you need to.  Keeping one hand for the wet components and the other for the dry was one of the best tips I ever learned for preparing vegetables to fry.  Before this, whenever I dredged something I ended up with more coating and batter on me then the food and I never had enough coating to complete my recipes!

Back to the recipe.

Place the eggplant slices into the coconut oil.  The oil should bubble but not out of control.  If it does, turn your heat down.

Continue frying until done, turn once or if you are impatient like me, several times.  When done, remove from oil.  Drain on paper towel 1 or 2 seconds, place on serving platter and sprinkle with parmesan/nutritional yeast mixture and serve immediately.


Parmesan Eggplant with Nutritional Yeast

Parmesan Eggplant with Nutritional Yeast

Parmesan Eggplant with Nutritional Yeast can be served as an appetizer or as a side dish.


  • 1 or 2 medium eggplants, sliced removing some of the peel
  • Enough milk to cover eggplant slices
  • Coconut oil for frying
  • Coating
  • 1/2 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 tsp sea salt
  • Topping
  • 1/2 cup parmesan, finely grated
  • 1/2 cup nutritional yeast
  • 1 TBLS fresh parsley, chopped
  • 1 tsp fresh thyme, chopped
  • 2 tsp fresh chives, chopped
  • Sea salt to taste


  1. Remove some of the peel from the eggplant.
  2. Slice eggplant, 1/4-1/2 inch slices.
  3. Place in bowl and cover with milk.
  4. Weight eggplant slices down with plate or bowl.
  5. Combine coating ingredients in dish for dredging and set aside.
  6. In separate dish combine topping ingredients and set aside.
  7. Working with one eggplant slice at a time, dredge in coating.
  8. Place as many eggplant slices as possible in hot oil without crowding.
  9. Fry until done, turning once.
  10. Remove from oil, drain on paper towel 1 or 2 seconds.
  11. Place on serving platter.
  12. Sprinkle with Topping immediately.
  13. Serve hot.


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